Newsletter signup Inspiring articles and healthy recipes in your inbox.
Whole Food Cookies
Print Recipe
Comment
Recipe by: Tracy Childs of Veg-Appeal
Yield: about 18 cookies
These cookies are easy to make, nutritious, tasty, and very handy for a quick breakfast or snack.
INGREDIENTS
1 Tablespoon ground flaxseed
¼ cup raisins or goji berries
½ cup warm water
½ cup almond butter or peanut butter
1 teaspoon vanilla extract
¼ cup maple syrup
1 cup rolled oats
1 cup oat flour
1 Tablespoon raw pumpkin seeds
2 teaspoons chia seeds
1 Tablespoon hemp seeds
1 teaspoon cinnamon
â…› teaspoon salt, optional
¼ cup chocolate chips, optional
PREPARATION
-
Preheat oven to 350°F.
-
Lightly grease or line a cookie sheet with parchment paper.
-
In a medium bowl, add the ground flax and raisins, then pour in the warm water and give a gentle stir. Allow it to sit a few minutes to soften and thicken. Add in the almond butter, vanilla extract and maple syrup. Stir well.
-
In a large bowl stir together the rolled oats, the oat flour, along with the other dry ingredients.
-
Add the wet ingredients and mix well.
-
Using a cookie scoop or spoon, place 2 Tablespoons of the mixture on the cookie sheet about about 1 inch apart. Using wet fingers, or a spoon, press them into a nice cookie shape. (They will not rise.)
-
Bake for 10 minutes, until lightly browned on the bottom and allow to cool before eating.
-
Store in airtight container and enjoy within 3-4 days.
NOTES
If you don't have oat flour on hand, process rolled oats in the blender to make the flour.
​
Check the ingredients of the chocolate chips to ensure that they don't contain milk products such as whey or casein. You can purchase non-dairy chocolate chips online if not available locally.